Hawaiian Chicken (crock pot)

Ingredients:

4-6 Boneless Chicken Breasts (still frozen is fine!)

1 bottle BBQ sauce of choice (I used Guy Fieri's Pacific Rim Wok & Sauce)

1 20 oz. can Pineapple Chunks, drained

Red/Green bell peppers, diced

rice

Directions:

Place frozen chicken breasts in the crock pot and cover with sauce.  Top with diced bell pepper. Empty can of drained pineapple chunks on top.  Cook on High for 2-3 hours or Low for 4-6 hours.  Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce.  Serve over rice.

Recipe from www.sixsistersstuff.blogspot.com. Tested and approved by Lindsay (Andy didn't really care for it, but I did!!).

Banana Streusel Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. 

Recipe originally from allrecipes.com. Tested and approved by Lindsay and Andy on Christmas morning 2011. :)

Oatmeal Scotchies

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup margarine
• 1/2 cup vegetable oil
• 1 cup packed brown sugar
• 1 cup white sugar
• 2 eggs
• 2 cups quick cooking oats
• 1 cup butterscotch chips

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Sift together flour, baking powder, baking soda, and salt; set aside.
2. In a medium bowl, cream margarine, oil, brown sugar, and white sugar until smooth. Beat in eggs one at a time. Gradually stir in the sifted ingredients until well blended. Mix in oats and butterscotch chips. Drop from a teaspoon onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in preheated oven, or until edges are golden. Let set up on the cookie sheets for a few minutes before transferring to wire racks to cool completely.